vegetable acid - traduzione in greco
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vegetable acid - traduzione in greco

FOOD INGREDIENT MADE BY PROTEIN HYDROLYSIS OF PLANT PROTEIN WITH A MEAT-BOUILLON-LIKE TASTE
Hyrdrolyzed Corn Protein; Hydrolized soy protein; Hydrolized vegetable protein; Hydrolysed vegetable protein; Hydrolyzed Vegetable Protein; Hyrdrolyzed corn protein; Acid-hydrolysed vegetable protein; Acid-HVP; Hydrolyzed soy protein; Acid-hydrolyzed vegetable protein; Hydrolyzed corn gluten; Corn hydrolysate

vegetable acid      
φυσικά χρώματα, φυσικά οξέα
mesotartaric acid         
  • Tartar emetic
  • Commercially produced tartaric acid
  • Unpurified potassium bitartrate can take on the color of the grape juice from which it was separated.
  • 150 px
  • Tartaric acid crystals drawn as if seen through an [[optical microscope]]
C4-ORGANIC ACID WITH DIFFERENT STEREOISOMERS
Tartaric Acid; D-tartaric acid; 2,3-dihydroxybutanedioic acid; Uvic acid; E334; Mesotartaric acid; C4H6O6; L-tartaric acid; Wine Diamonds; Tartaric (acid); 2,3-dihydroxysuccinic acid; Paratartaric acid; Threaric acid; (R,R)-tartrate; Tartaric crystals; Tartraric acid; Dihydroxysuccinic acid; Tart flavor; Dextro-tartaric acid; Dextro-Tartaric acid; Meso-tartaric acid; 🜿; 🝀
μεσοτρυγικό οξύ
valerianic acid         
CHEMICAL COMPOUND
2-methyl-propanoic acid; Isobutyrate; Isobutyric Acid; Methylpropanoic acid; 2-methylpropionic acid; Valerianic acid; 2-methylpropanoic acid; 2-methylpropanoate
βαλεριανικό οξύ, βαλεριανό οξύ, ναρδικό οξύ

Definizione

acidity
n.
Acidness, sourness, tartness, sharpness.

Wikipedia

Hydrolyzed vegetable protein

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.

Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.